Crispy around the edges, chewy at the center, and bursting with spice - these ginger cookies are the ultimate comfort treat for a cold winter day!
Ingredients
- 2 ¼ cups (340 g) all-purpose flour
- 1 tsp (5 mL) baking soda
- 2 tsp (10 mL) ground ginger
- 1 tsp (5 ml) ground cinnamon
- ½ tsp (2.5 mL) ground cloves
- ¼ tsp (1 mL) of salt
- ½ cup (125 mL) butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) dark brown sugar
- 1 egg
- ¼ cup (60 mL) molasses
For rolling:
- ¼ cup (60 mL) granulated sugar
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a separate large bowl, use a handheld electric mixer to beat the butter and the sugars together until light and fluffy.
- Add the egg and beat until smooth.
- Add the molasses and mix until incorporated.
- Gradually add the dry ingredients to the butter mixture.
- Shape the dough into walnut-sized balls, and roll them in the ¼ cup of sugar.
- Place the cookies on the baking sheet, spacing them about 2 inches apart. Bake in the oven for approximately 10 minutes, or until the edges are golden brown.
- Let them cool before transferring to a wire rack.
- These cookies will keep well on the counter in a sealed container for up to 5 days. The cookies can also be frozen, up to one month.
Makes about 28 cookies.
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
At Your School
Online